Ingredients
Fresh dill
Diced cucumbers
Diced tomatoes
1/3 cup cucumber, peeled and diced
1/4 teaspoon salt
1 tablespoon fresh dill, chopped
2 tablespoons lemon juice
1/2 cup sour cream
1/2 cup plain yogurt
Pinch ground cardamom
1 teaspoon cumin
1 teaspoon salt
1 teaspoon baking powder
1 cup all-purpose flour
2 tablespoons fresh cilantro
2 tablespoons fresh parsley
3 cloves garlic, peeled
1 egg white
1 large egg
1/4 cup milk
1/3 cup extra virgin olive oil
1 cup yellow onion, diced
2 cans (15.5 ounces each) chickpeas, rinsed and drained
Step by step
Preheat a KitchenAid® Waffle Baker.
In a KitchenAid® 13-Cup Food Processor, combine chickpeas, onion, olive oil, milk, egg and egg white, garlic, parsley, and cilantro. Pulse until smooth.
In a large bowl, combine flour, baking powder, salt, cumin, and cardamom; stir.
Add the chickpea puree into the flour and stir until just combined.
Pour half of the mixture (about 1 cup) into the waffle baker, flip, and repeat on the other side. Bake for 5 minutes and 30 seconds until golden.
While the waffles are baking make the tzatziki sauce. In a bowl, combine yogurt, sour cream, lemon juice, dill, and salt; stir. Fold in cucumbers.
Serve sauce over waffles and garnish with diced cucumbers, tomatoes, and fresh dill.